Apr 07, 2013

Buckwheat Pancakes Revisited. Vegan. Gluten-free. Oil-free. + Maple Cashew Cream

I am re-posting this recipe. It’s one of the first posts I ever published and the photo was kind of blah. I was using my iPhone for photos back then and I’ve since upgraded to a real camera ๐Ÿ™‚ Although it’s a simple recipe this is one of my most popular, ever! So I thought I’d do it justice with some better photos.

I think I have probably tried at least fifty vegan pancake recipes. I finally came up with one that is no-fail, easy to make and luscious! One of the reasons I love this recipe is because of the nutty buckwheat flavor. Contrary to popular belief, buckwheat is NOT wheat. In fact, itโ€™s not in the wheat family and itโ€™s not even a grain! It is actually a fruit seed, related to rhubarb. Buckwheat has many beneficial health effects, due in part to its rich supply of phytonutrients.
This recipe is a great canvas for your own culinary creationsโ€“add blueberries or bananas, pecans or walnuts and top it with anything you like!
I used to be such a butter-head. I put butter on everything. Now I use nut butters and nut creams which I fell in love with after starting my nutritarian eating. I am including a simple recipe for maple cashew cream which I like to use in place of butter and syrup (MUCH less sugars and no animal fat).
Ingredients:
  • 1 cup buckwheat flour 
  • ยฝ cup rice flour (or any other gluten-free flour) 
  • 2 TBS ground flax 
  • 1 TBS baking powder 
  • ยผ tsp sea salt 
  • 1TBS date sugar or other minimally processed sweetener 
  • 1 tsp cinnamon 
  • 2 cups soy milk (or other non-dairy beverage) 
  • 1 tsp vanilla extract 
Directions:
  1. Combine all dry ingredients in mixing bowl. 
  2. Add the milk and vanilla and mix well. Let sit for about 5 minutes. The batter will be pretty thick. At this point you can add nuts or fruit if you like. 
  3. Using a ladle (or better an ice cream scoop), drop onto a medium-hot skillet. Use about 1/4 cup per cake. I use a little vegetable oil to prevent sticking but if you have a good non-stick skillet you can omit this. 
  4. Flip cakes when some bubbles appear on the top and the bottom is firm, dry and golden. Cook another few minutes, until golden on the bottom. 
      ~ for the maple cashew cream
Ingredients:
  • 1 cup raw cashews
  • 1 cup unsweetened non-dairy milk (I used soy milk)
  • 2 TBS maple syrup (try to use Grade B, it has more nutrients)
  • 1/4 tsp natural maple flavoring
Directions:
  • Place all ingredients in a high powdered blender and blend until smooth. If you let the blender run a bit longer it will warm up the cream so you won’t have to do it on the stove!
Makes about 12 pancakes. Enjoy!
Healthy trails,

20 responses to “Buckwheat Pancakes Revisited. Vegan. Gluten-free. Oil-free. + Maple Cashew Cream”

  1. Pam says:

    This was absolutely delicious! We had it for Mother's Day breakfast.

  2. Helyn says:

    That's terrific, Pam! HAPPY MOTHER'S DAY!

  3. Sadie says:

    My grandson is FINALLY asking for healthy breakfasts, so I quickly ran to my trusty iPad and googled Vegan Buckwheat Pancakes. OMG. What luck to have your recipe come to the top of the list! I happened to have all the ingredients on hand, so made up a batch. I added sliced bananas at his request, and served the pancakes with fresh strawberries, raspberries, green and black grapes, and a dollop of Mimi Love. It made a beautiful presentation and was a real hit! I will be making these again and again.

  4. Helyn says:

    Awesome! It's so great when kids eat healthy isn't it? So happy to be a part of it! ๐Ÿ™‚

  5. Aaress says:

    I made these for breakfast this morning — and they are simply amazing. I'm a foodie and have been hunting far and wide for a GF pancake recipe that didn't need eggs to deliver a good texture. These far surpassed my expectations! THANK YOU!

  6. Helyn says:

    You're welcome!!!

  7. Helyn, does the pancake batter call for sweetened or unsweetened milk? Just wanted to check since the maple cream calls for unsweetened. I just discovered your blog and can't wait to make these pancakes ๐Ÿ™‚

  8. This recipe was awesome! Thank you so much for sharing it. I will definitely be making this again and again. Absolute heaven. Yum!! Just found your blog and can't wait to make more of your healthy oil-free recipes ๐Ÿ™‚

  9. Helyn says:

    You're so welcome Natalie! ๐Ÿ™‚

  10. Helyn says:

    Jennifer, it is unsweetened that I used. Thanks a lot! Hope you enjoy them!!!

  11. Anonymous says:

    The most single BEST pancacke recipe I have ever tried!
    Had nothing to eat for dinner and was pretty tired and I found this recipe thought why not give that a go! I had them with some tahini and scrambled egg (and then some with honey.. YUM) and was left feeling full and satisfied knowing I had something delicious and nutritious!
    Thankyou soooo much ๐Ÿ™‚

  12. Helyn says:

    What a wonderful comment to wake up to! Yay! Thank you for the feedback. ๐Ÿ™‚

  13. DANNA says:

    Delicious! I used water instead of the soy or other non dairy beverage and used organic barley malt syrup for the sweetener. I mixed the ingredients well in my Vitamix. Turned out so yummy! Thank you!

  14. Helyn says:

    Great Dana! Thanks for the feedback! ๐Ÿ™‚

  15. katethegreat says:

    Delicious does not begin to describe the awesomeness of these pancakes! I am a teacher home on a snow day and this recipe has made today one of the best snow days ever!

    I also used water instead of "milk" and I added bananas and an extra dash of cinnamon. YUM YUM YUM!!!

  16. Helyn says:

    I'm glad I was able to help make your snow day more enjoyable! ๐Ÿ™‚ Thanks for the feedback.

  17. Irishdoggie says:

    Have made this several times now and LOVE it! I use oat flour and almond milk. Love the cashew cream but sometimes use fruit and maple syrup. They freeze well. Now a favorite for me and some friends are saying the same. Yum! And thanks!

  18. Helyn says:

    Great! Thanks for the feedback ๐Ÿ™‚

  19. Bethery says:

    My first try at vegan pancakes were awful! These were exactly as advertised: light, fluffy and delicious. Thank you SO much for another great recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *